Coconut Shrimp With Pineapple Habanero Salsa Camarones al Coco

Coconut Shrimp With Pineapple-Habanero Salsa (Camarones al Coco)

Coconut Shrimp With Pineapple-Habanero Salsa (Camarones al Coco)


1 hour 25 minutes

Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • Pineapple-Habanero Salsa
  • 1/2 (800g / 1 3/4 pounds) fresh pineapple, peeled, cored and cut into 1” pieces (about 1 pound. peeled and cut)
  • 1/4 (40g / 1 1/2 ounces) small onion
  • 1 chile habanero, stemmed and seeded
  • 1 large garlic clove, peeled and lightly crushed
  • 1 teaspoon teaspoon finely grated orange zest
  • 2 tablespoons to 4 tablespoons freshly squeezed orange juice
  • Kosher salt, to taste
  • Coconut Shrimp
  • 453 grams (1 pound) large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly ground allspice
  • 2 large eggs, beaten with 1 tablespoon water
  • 3 cups shredded dried coconut, preferably sweetened, divided
  • 1 cup (125g / 4 1/2 ounces) all-purpose flour
  • 4 cups virgin coconut oil or vegetable oil, for frying
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